NOTE ON WEIGHTS - I have included cup measurements in the recipe, but I cannot guarantee the results, since when it comes to baking cup measurements simply aren't as accurate. Grams and ounces provide very consistent baking results every time. Each person weighs cup measurements differently resulting in different amounts of flour or sugar in a cup. To keep this as accurate as possible, I measure EACH INGREDIENT by spooning the ingredients into the cup to over fill and then level it off with a spatula or knife. Using a small kitchen scale for baking is highly recommended as it makes things more easy, consistent and a lot less messy.
2.6oz/ 75g / 1/2 cup icing sugarconfectioner's sugar
3.5oz/ 100g / 1/2 cup chopped Craisins® Dried Cranberries
3.5oz/ 100g / approx. 1 bar of chopped chocolateor chocolate chips or use dark chocolate for extra health benefits, but you can use any chocolate you like
½tsppumpkin spiceor a combination of cinnamon, nutmeg, allspice
Zest of 1 lemona generous 1/2 tsp
Generous pinch of salt
Place the butter, salt and confectioner's sugar in a bowl and beat until the mix is creamy and fluffy.
Add the spices, lemon zest, Craisins® Dried Cranberries, chocolate, vanilla and mix well.
Sift the AP flour and cornstarch together into a separate bowl. Add the sifted dry ingredients into the butter-sugar mix in two batches, mixing gently with a wooden spoon or spatula after each addition. Following the second addition, mix until a soft dough is formed.
Refrigerate the dough for about 15 - 30 minutes.
Preheat oven to 350°F/180°C while the dough is chilling and line a baking tray with parchment paper.
Roll the chilled dough into 1 inch balls and place them on the tray with about 2 inches of space between each. Press down gently on each with a fork.
Bake in the oven for about 15 minutes or until the cookies turn a light golden color (the bottom will be a golden color).
Remove from the oven and let them cool down for a few minutes and transfer to a wire rack to cool down completely. Then store them in an airtight container.
Recipe from The Flavor Bender by Dini Kodippili
Chocolate Chip & Cranberry Shortbread Cookies https://www.theflavorbender.com/chocolate-cranberry-shortbread-cookies/